Potato Pirozhki With Cabbage Recipes

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POTATO PIEROGI



Potato Pierogi image

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular side dish. Pierogi bob to the surface of the cooking water when they're done.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes about 60

Number Of Ingredients 11

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup water
4 1/2 to 5 cups all-purpose flour, plus more for dusting
5 pounds (about 10 medium) baking potatoes, peeled and quartered
12 tablespoons (1 1/2 sticks) unsalted butter, melted
2 ounces cheddar cheese, (about 1/2 cup), grated
4 ounces cream cheese
Coarse salt and freshly ground pepper
2 tablespoons cornmeal

Steps:

  • Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
  • Turn dough out onto a well-floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare filling.
  • Make the filling: Place potatoes in a large pot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Cook until fork-tender. Drain and mash with a potato masher. Add 4 tablespoons melted butter and the cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat, and bring to a boil. Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
  • On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.
  • Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.
  • Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

CABBAGE PIROZHKI



Cabbage Pirozhki image

A rich-tasting Eastern European pastry that isn't rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course

Time 3h

Yield 24 about 3-1/2-inch long pirozhki

Number Of Ingredients 10

1 recipe Yeasted Olive Oil Pastry (see recipe)
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 small cabbage, about 1 pound, cored and finely shredded
Salt to taste
2 tablespoons chopped fresh dill
2 hard-boiled eggs, chopped
Freshly ground pepper
1/2 cup ricotta (optional)
1 egg, beaten, for egg wash

Steps:

  • Mix up the pastry dough and while it is rising, make the filling.
  • Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
  • When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
  • Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
  • Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams

CABBAGE PIEROGI



Cabbage Pierogi image

Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes approximately 8 dozen dumplings

Number Of Ingredients 9

1 egg, slightly beaten
1 cup milk
1 cup water
3 tablespoons sour cream
4 1/2 to 5 cups flour
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese
1/2 stick unsalted butter, at room temperature
Salt and freshly ground pepper

Steps:

  • Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
  • Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
  • To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
  • To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
  • Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
  • Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

PIEROGIES AND CABBAGE



Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  • Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

POTATO PIROZHKI WITH CABBAGE



Potato Pirozhki With Cabbage image

There is no holiday in Russia without pirogi (pies). Pirogi are a must on wedding, Christmas, birthday and christening tables. Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings and of different forms.

Provided by Witch Doctor

Categories     Potato

Time 2h30m

Yield 30-35 Pirozhki

Number Of Ingredients 10

1 lb potato
3 1/2 tablespoons flour
1 teaspoon salt
7 ounces cabbage
3 1/2 tablespoons onions, diced
3 1/2 tablespoons butter, melted
2 eggs, lightly beaten
ground black pepper
salt, to taste
vegetable oil, for frying

Steps:

  • For the dough:.
  • Add potatoes to boiling salted water and simmer until done, about 25 minutes.
  • Drain potatoes well and cool.
  • Once cooled put through fine disk on ricer or grate through large holes on grater box.
  • Add flour and salt and work dough on a floured surface. Then roll out and cut into pieces. Make 4 inch flat rounds.
  • For the filling:.
  • Shred cabbage, add salt and let moisture leave the cabbage. Put in a large saucepan with the melted butter, stir to coat cabbage, cover and simmer for about 25 minutes.
  • In a separate sauté pan add oil and sauté onions until tender.
  • Combine onions and cabbage, add salt and pepper and stir in the eggs.
  • Let filling cool before using.
  • Place a tablespoon of the filling in the center of a round, pinch the edges closed and fry in oil until golden brown.

Nutrition Facts : Calories 33.8, Fat 1.7, SaturatedFat 1, Cholesterol 17.7, Sodium 93.9, Carbohydrate 3.9, Fiber 0.5, Sugar 0.4, Protein 0.9

FAUX PIEROGI OVER CABBAGE AND POTATOES O'BRIEN



Faux Pierogi over Cabbage and Potatoes O'Brien image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

3 large white potatoes, diced into 1-inch cubes
2 tablespoons grapeseed oil
1 red bell pepper, stem and seeds removed and diced
1 green bell pepper, stem and seeds removed and diced
1 large white onion, diced
Salt and freshly ground black pepper
12 large round ricotta stuffed ravioli*
1 pound mini-cheese ravioli*
1 pound medium round spinach ravioli *
1/2 head red cabbage, chopped in a food processor**
1/2 head green cabbage, chopped in a food processor **
Salt and freshly ground black pepper
1/4 cup grapeseed oil

Steps:

  • Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.
  • Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.
  • To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.
  • To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.
  • Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.

GROUND BEEF AND CABBAGE PIROSHKI



Ground Beef and Cabbage Piroshki image

Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.

Provided by Tonkcats

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb beef, ground
1 1/2 cups cabbage, coarsely shredded
1/3 cup onion, chopped
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1/2 cup process American cheese, shredded (about2 oz.)
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 package pre-made pie crust sticks or 1 package pie crust mix
1 teaspoon water
to taste chili sauce

Steps:

  • Heat oven to 425 degrees.
  • Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
  • Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
  • Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
  • Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
  • Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
  • Blend water and reserved egg; brush over pastry.
  • Bake until golden brown, 14 to 16 minutes.
  • Serve with chili sauce.

PIROZHKI



Pirozhki image

Categories     Egg     Onion     Potato     Appetizer     Side     Bake     Vegetarian     Winter     Cabbage     Sour Cream     Dill     Gourmet

Yield Makes about 50 pirozhki

Number Of Ingredients 19

For the dough
2 2/3 cups all-purpose flour
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
2 large egg yolks
1/2 cup sour cream
1 tablespoon cold water if necessary
For the filling
3/4 pound russet (baking) potatoes
2 tablespoons unsalted butter
1 onion, chopped fine
3/4 teaspoon caraway seeds
1 tablespoon vegetable oil
3 cups chopped cabbage
3 tablespoons sour cream
2 tablespoons water if necessary
3 tablespoons finely chopped fresh dill
an egg wash made by beating 1 large egg with 1 teaspoon water

Steps:

  • Make the dough:
  • In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
  • Make the filling:
  • Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
  • On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
  • Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.

POTATO PIEROGI WITH CABBAGE AND BACON



Potato Pierogi with Cabbage and Bacon image

Categories     Leafy Green     Onion     Pork     Potato     Vegetable     Meat     Bacon     Winter     Pan-Fry     Cabbage     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Steps:

  • Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
  • While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
  • Serve potato pierogi over cabbage mixture.

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POTATO PIEROGI WITH CABBAGE AND DILL - GOOD HOUSEKEEPING
2007-06-25 Directions. In large saucepot, prepare pierogi in boiling salted water as label directs. Meanwhile, in nonstick 12-inch skillet, melt margarine or butter over medium-high heat. Add …
From goodhousekeeping.com


HOMEMADE POLISH CABBAGE PIEROGI RECIPE - COOKING FROG
2022-03-14 Wash the cabbage and onions and finely chop them. Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft. When the cabbage is …
From cookingfrog.com


POTATO PIROZHKI WITH CABBAGE AND MUSHROOMS - RECIPE
The potato in salt, boil until tender, cool (preferably boiled beforehand, the potatoes must be completely cool). Crush the potatoes, mixed the flour, the mixture should not stick to hands. …
From en.edunclub.ru


PIROSHKI RECIPE CABBAGE | DEPORECIPE.CO
2021-09-15 Piroshki Recipe Cabbage. Cabbage piroshki peter s food adventures recipe for piroshki with three diffe fillings cabbage peas and potatoes you cabbage feta and dill …
From deporecipe.co


CABBAGE PIEROGI - FROM MICHIGAN TO THE TABLE
2020-11-08 Cabbage pierogi making steps. Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or …
From frommichigantothetable.com


THE BEST RUSSIAN PIROSHKI (STUFFED ROLLS WITH BRAISED CABBAGE)
2019-01-24 Repeat until all piroshki are filled with braised cabbage. In a small bowl whisk egg and water, brush stuffed rolls with egg mixture, set aside to rise for 30 minutes. Preheat the …
From munchkintime.com


RUSSIAN PIROSHKI RECIPE WITH POTATOES AND MEAT - FOOD NEWS
Prepare 1 batch of our piroshki dough recipe. In a large bowl, add the ground pork, grated onion, minced garlic, salt, pepper, Lawry's seasoning, mayo, green onion, and dill. Mix until well …
From foodnewsnews.com


EASY POLISH PIEROGI WITH FRESH CABBAGE RECIPE THAT YOU WILL LOVE!
The quality cabbage is usually seasonal, that’s why I recommend to use it only in the summertime. In this post, I am giving you the traditional recipe for pierogi with cabbage. …
From polishfoodies.com


BOILED POTATOES AND CABBAGE RECIPE - RECIPESHAPPY
Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. …
From recipeshappy.com


EASY PIROSHKI/ PIROZHKI WITH MASHED POTATO FILLING - ALL WE EAT
Peel the potatoes and onion. Cut potatoes in pieces, place them in a pot, cover with cold water, and cook covered for 20 minutes until potatoes are tender. Meanwhile, dice the onion and …
From allweeat.com


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